Chili Again, Today

Those chips are deep fried flour tortilla wedges, dusted with kosher salt and a ground mix of dried chili peppers.They are absolutely delicious.  I toss a few at a time into 350° oil for 30 seconds or so before flipping them over to brown the other side.  Drain them on paper towels while the next batch is frying then transfer into a bowl where you can toss them with the seasonings.

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